Effortless Grilled Chicken Teriyaki

Name: Effortless Grilled Chicken Teriyaki
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
Ingredients: 8 boneless skinless chicken thighs (You can also use boneless skinless breasts, but they tend to dry out a little faster.); 1 cup soy sauce; 1/2 cup brown sugar; 1/4 cup honey; 1/4 cup rice wine vinegar; 2 tablespoons minced garlic; 1 tablespoon minced fresh ginger; 2 tablespoons cornstarch; 1/2 cup crushed pineapple

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This Effortless Grilled Chicken Teriyaki is simple and perfect for busy weeknights. All it takes is marinating your chicken in the morning and grilling it up that night! It is perfect for that night, but it is really tasty as a leftover, so perfect for meal prep!

Ingredients

Boneless Skinless Chicken Thighs- You can also use boneless skinless breasts, but they tend to dry out a little faster.
Soy Sauce
Brown Sugar
Honey
Rice Wine Vinegar
Minced Garlic
Grated Fresh Ginger
Cornstarch
Fresh Tomatoes
Crushed Pineapple

How to Make

Combine all ingredients but the chicken in a bowl. Mix well to combine.
Place chicken in a large ziplock bag or airtight container. Pour HALF the mixture over the chicken. Mix well to coat the chicken. Place in the fridge and marinate. This should sit at least 4 hours, but up to 24.
Before you are ready to grill, I like to move the chicken to room temp for about 30 minutes. If you don't have time to do this, don't sweat it. We are going for ease here. Heat your grill to about 400-450 degrees.
Place the remaining sauce in a small saucepan. Heat it over medium heat for about 5 minutes.
Place your chicken on the grill. Grill for about 4-7 minutes per side.
Flip the chicken. Brush generously with the thickened sauce. Reserve a little sauce to brush on when it is finished grilling. Cook for about 3-5 minutes.
Remove from the grill and brush with the remaining sauce

woman pouring marinade into a bag of chicken

woman glazing teriyaki chicken on a grill

Notes

I always use boneless skinless chicken thighs for this recipe. They have more flavor and don’t dry out as easily as chicken breasts. You may use whichever chicken you prefer, just be mindful not to grill it for too long or it will dry out.

I like to marinate my chicken for at least 6-8 hours, but you can also easily go overnight as well. For a good marinade, you really need to let it meld and blend with the chicken, this takes time and is a process better left unrushed.

You can serve your chicken sliced, we had a cucumber salad with our Teriyaki Chicken, and it was the perfect contrast. I also served Emmer with ours, which is an awesome whole grain. You can also serve with white rice if you prefer.

FAQ

Can I just use soy sauce for my marinade?

Personally, I wouldn't. Teriyaki includes all of the ingredients of soy sauce with brown sugar, ginger, and garlic in addition

What is the difference between breasts and thighs?

Chicken thighs, which are what I used, are dark meat, which means they have more data and moisture. Dark meat such as thighs takes longer to grill than chicken breasts, which is white meat.

Does the chicken have to be at room temperature before I grill it?

No, it does not. It is always to grill starting from room temp, but if you don't have time to let it sit then it will be fine.

Side Dish Ideas

Are you looking for sides to go with the chicken teriyaki? Let me give you a few ideas:

Spring Rolls would also pair really well with the chicken!
You could also add the grilled chicken to a Rice Bowl just like this!